Sweet and sour and slightly spicy cranberry sauce will help to fully reveal the taste of meat dishes. If you serve this seasoning on the table for your guests with fish, chicken or meat, you will certainly be a winner. Moreover, you probably know that cranberries are endowed with many beneficial properties, so this seasoning can be used for preventive and even medicinal purposes.

Cranberries are a rich source of many vitamins and minerals and are rightfully considered a strong antioxidant. These berries are widely used in cooking, they are added to salads, tarts, meats, sorbets and ice cream.

With a skillful combination of ingredients, the sauce will add piquancy to any meat dishes - turkey, duck, goose, pork. Find out a few simple recipes and secrets of experienced housewives on how to prepare this seasoning.

To ensure that you get a truly delicious seasoning for meat dishes, do not neglect the advice of professional chefs, because they also use their tricks in their everyday work. First of all, in order for you to get a sauce with an amazing taste and aroma, as well as a beautiful color, it is advisable to use fresh berries.

But if you are preparing the dressing out of season, you can also use frozen fruits; the taste of the seasoning will not change much.

If you don't have much culinary experience or talent for this art, learn how to make cranberry sauce at home.

Be sure to follow these steps:

• Carefully sort the cranberries, leaving only high-quality fruits;
• Rinse in cold water and dry at room temperature;
• Place in a container along with other products needed to prepare the sauce and cook until the berries burst;
• Place the boiled cranberries, which have already yielded juice, into a blender and grind well until smooth.

This is a classic recipe for cranberry sauce, but there are so many of them now that housewives often even doubt which one to choose. If you do not want the dressing to be bitter, choose only ripe fruits; it is unripe berries that give bitterness.

Use only an enameled container, not an aluminum or other metal container, because the cranberries will oxidize it.

Variety of recipes

Cranberry sauce for meat or fish comes in a wide variety of recipes, differing in the method of preparation and the ingredients used. It is quite simple to prepare, it takes no more than 15 minutes. However, if you like thick seasoning, then the cooking time should be increased. To make it have the taste and aroma you want, you can add different ingredients to it - lemon juice, ginger, pepper, cloves.

It is not necessary to prepare the dressing for meat every time; you can store it in the refrigerator for two weeks. To prevent it from losing its taste, place it in a glass container, tightly closing the lid.

American style cranberry sauce

This dressing goes best with turkey or other poultry - chicken or duck. Prepare it like this:

• Take 150 grams of cranberries and 2 tbsp. l. sugar, place these components in an enamel pan with a thick bottom;
• You need to cook until you notice that the berries have begun to burst;
• Wash the orange and lemon well, rub them on top with a brush, peel and grate the zest;
• Squeeze the juice out of half an orange. Mix it with a few drops of lemon juice;
• Add lemon and orange zest, a pinch of cinnamon, 3 cloves, ground nutmeg to the cranberries in the pan and cook for 5 minutes;
• Pour in the citrus juice and cook for another 5 minutes.

If you want the dressing to be thicker, increase the cooking time. You can also add a little starch to cold juice. If you add starch, the dressing will quickly thicken, but there is no need to cook it; after boiling, it is already ready.

In addition, this cooking method preserves the maximum amount of nutrients in it, so turkey with cranberry sauce will not only be amazingly tasty, but also very healthy.

English sauce

This dressing recipe works well with almost all poultry dishes. To prepare cranberry sauce for chicken, duck, turkey, place 150 g of cranberries in a saucepan, add a small amount of water and bring to a boil. Grate a small piece of ginger and add to the saucepan.

After some time, the liquid in the container should double, then add the juice and zest of half a lemon, a pinch of cinnamon, and boil for another 5 minutes. Remove the saucepan from the stove, cool slightly and add a spoonful of honey. The dressing prepared according to the English recipe should have a subtle bitter aftertaste.

Duck with cranberry sauce

If in your family many holidays are not complete without dishes prepared with duck, cranberry relish will come in handy. Although the American version of this dressing goes well with any type of poultry, it is still better to prepare the dressing according to this recipe for duck.

You will need the following products:

• 3 tbsp. fresh or frozen berries;
• a glass of sugar;
• 3 oranges;
• half a lemon;
• 0.5 tsp. nutmeg.

Cooking method:

• Prepare the berries - sort and rinse;
• Squeeze lemon and orange juice into separate containers;
• Place fruit, sugar and orange juice in a deep saucepan;
• Keep on low heat until the berries begin to burst;
• Add lemon juice, cook for another 10 minutes, stirring constantly;
• Turn off the heat, add the nutmeg, cover and let the cranberry sauce for the duck sit for a while.

Preparing the dressing for pork

The combination of meat and cranberries has been known for a long time, it has found many admirers all over the world, but everyone prepares dishes differently. Pork with cranberry sauce was originally prepared only in North America, which is where the culinary tradition came to us.

It can be seasoned not only with pork, but also with any other meat. To prepare it, take the following products:

• 0.5 kg cranberries;
• 150 g onions;
• a glass of sugar;
• a pinch of cinnamon, salt, allspice, celery seeds;
• glass of water.

The dressing should be prepared according to this scheme:

• Grate the onion, mix with cranberries, add water, bring to a boil;
• Cover the pan with a lid and keep the berries on low heat for 10 minutes;
• Grind the slightly cooled mixture in a blender, place it back into the pan, add all the spices, simmer for a few more minutes until the dressing has the consistency of ketchup.

Serve pork or other meat chilled with seasoning.

This dressing can be combined not only with meat, but also with other products, such as cheese. You can please your family or guests at home with delicious fried cheese with cranberry sauce.

It is a sweet and sour dressing mainly for meat and confectionery dishes, prepared from fresh or frozen cranberries. For example, the traditional American Thanksgiving turkey was, and still is, served exclusively with cranberry sauce.

This cranberry sauce can give a dish a unique, bright and festive taste. The sauce is unique in its own way, it is not difficult to prepare, and also very quickly, 5 minutes is enough.

Ingredients

• cranberry 100 g
• sugar 50 g
• water 50 ml
• corn starch 1 teaspoon

It’s best to use fresh cranberries, but if you can’t get them, frozen ones will do. I used frozen one.

Preparation

We prepare all the necessary ingredients. There is no need to defrost the cranberries in advance, but you need to rinse them a little in cold water.

Pour the berries into a saucepan or small saucepan and add sugar. Place on the stove and heat.

The berries will give juice.

While the cranberries are heating up, move on to the starch. Why am I even adding it? There are 2 reasons: 1. Starch gives the sauce a more elastic consistency. 2. The sauce will need to be cooked quite a bit, just until it boils, thanks to which the berries will retain more vitamins. Therefore, cranberry sauce will not thicken in a saucepan; this is where starch will help us.

So, pour 50 ml of cold water into a glass and add one teaspoon of starch to it, stir until completely dissolved. If you add starch to hot water, there will be lumps, if you add starch directly to the sauce, there will also be lumps.

When the sauce boils, add water and starch to it and mix well. In fact, the sauce is ready, but now it is not as thick as you want, so we leave the sauce on low heat for 2-3 minutes.

The sauce is ready. It can be used right away, but I personally prefer a softer and more uniform structure, so let’s work a little with a blender.

Now Cranberry Sauce definitely ready. All you have to do is wait until it cools down. With this sauce, even the most ordinary dish turns into a festive treat. The finished sauce can be stored in the refrigerator for two weeks. Well, I served the sauce for the cheesecakes. I also like cranberry sauce with or. Bon appetit!

Any festive meat dish needs a sauce accompaniment. We invite you to learn how to cook a quick and very simple cranberry sauce for meat. It is suitable for baked, fried or boiled dishes from any meat, poultry or game. But even a simple dish has its own characteristics and subtleties of preparation.

This sauce has few nuances, but you should still know them:

• sugar, honey or even a little fructose is always added to cranberries - such a sweet note skillfully hides the bitter taste of cranberries;
• For the same purpose, spices and herbs are taken - ground or not;
• wine, lemon juice or apple cider vinegar are added to highlight the savory taste and aroma of the dish - the best sauce for meat with a sweet and sour aftertaste.

There is one important feature in making cranberry sauce. The berries must be pureed or pressed with a masher before cooking. Otherwise, the cranberries will burst when heated, splashing thick red juice throughout the kitchen.

Often the sauce is made not from cranberries alone, but with other similar ingredients - berries or fruits.

Suitable:

• cowberry;
• strawberry;
• citrus fruits;
• apple;
• pear;
• cherry.

Addition - from citrus fruits (lemons, oranges, tangerines) to prepare the sauce, not only freshly squeezed juice is taken, but also zest. To clean the skin of the fruit from the wax with which they are coated for long-term storage, scald the fruit with boiling water. Then cool and wipe off. This will make the zest for cooking more flavorful and healthy.

In some versions of the sauce, a little butter or melted butter is added to the berries.

This is not included in these recipes, but you can add a little onion or garlic sautéed in oil to the thick cranberry mass. To do this, vegetables are finely cut into cubes and fried in oil. And then stewed together with pureed cranberries with a little sugar. The sugars from the onions also exhibit their sweetish taste, making the sauce very tasty. This berry and vegetable sauce is prepared not only for meat or poultry, but also for fish. A teaspoon of sauce per serving of fish dish can make the meal unforgettable!

Cranberry sauce is also suitable for liver dishes. It is placed in a thin layer on liver pates in bowls or on portioned sandwiches and canapés.

Cranberry sauce with orange for meat

Just as a fashionista’s wardrobe cannot have enough outfits, so in the kitchen it is impossible to be satisfied with several sauces: each of them reveals the dish in a new way. I offer you a recipe for a very interesting cranberry sauce for meat. If you are a supporter of non-trivial combinations of flavors, this sauce will definitely suit your taste. Cranberry is a berry that is unlikely to be liked by many people in its pure form, but once you add a little sweetness, it becomes simply delicious! The cranberry sauce has sweetness, acidity, and a subtle citrus note thanks to the orange we add. This sauce will be an excellent addition to meat dishes, as well as poultry dishes. I decided to prepare this sauce with water, because I knew that children would also eat it, but instead of water, you can take the same amount of dry red wine and then the taste of the sauce will be enriched with new tart notes inherent in wine. You can experiment, bringing the taste of the sauce to perfection. I love this sauce and really hope you love it too. Now let's cook!

Taste Info Sauces

Ingredients

• Cranberries – 200-250 g;
• Orange – 1 pc.;
• Sugar – 100 g;
• Water – 100 ml.

How to make cranberry sauce for poultry

For starters, cranberries. To prepare the sauce, you can use both fresh and frozen berries. It is impossible to say whether the taste of the finished sauce will be significantly different, most likely not. I was lucky enough to buy fresh cranberries and I will make the sauce from them, but for the purity of the experiment, I think it’s worth trying to make it from frozen berries. So, we sort out the cranberries, wash them under running water, place them in a colander to allow excess liquid to drain, and place them in a small saucepan or stewpan. We measure out the required amount of clean drinking water and pour it over the berries.

Add 1 tablespoon of sugar to the berries. We won’t add all the sugar at once; we’ll adjust the sauce to taste as it cooks. Depending on the taste of the berries themselves (cranberries can be more or less sour), the amount of sugar will vary. Place the berries on low heat.

While the berries are boiling, let's make the orange. Wash the citrus thoroughly and dry it with a paper towel. Using the finest grater, grate the zest and squeeze out the orange juice. We’ll immediately add the freshly squeezed juice to the sauce, and we’ll need the zest a little later.

Boil the cranberries for 15-20 minutes, stirring. Do not cover with a lid: let the liquid evaporate. During this time, the berries will burst, release their juice, the color of the liquid will change and become unusually beautiful, ruby ​​red. After 20 minutes, the sauce will have reduced by about half. Now is the time to add the orange zest. Return the saucepan to the stove again and gradually add sugar to the sauce, bringing it to taste. As soon as the zest in the sauce heats up, you will immediately feel the deliciously fabulous aroma that will fill your kitchen!

Let the sauce simmer a little more, literally 3-4 minutes, so that it does not become too thick. Remove the saucepan from the heat, cool the sauce to a temperature of 60-70 degrees and blend the berries into a homogeneous mass using a submersible blender. Now all that remains is to grind the berry puree through a sieve to remove the seeds and remaining pulp. If you are not at all bothered by the seeds or tiny fragments of berry peel or zest, or if you want the sauce to be, as they say, “more soulful,” you can skip the last step and not grind the sauce, but leave it as is after blending .

Pour the finished sauce, already cooled to room temperature, into a gravy boat and serve. For fun, I tried leaving some of the sauce and grinding some through a sieve, and my family’s opinions were divided: some liked the gentle, smooth, homogeneous ground sauce, and some were delighted with the homemade presentation, when you can see what the sauce consists of. Therefore, the decision is yours. One thing is certain: cranberry sauce is simply perfect for meat or poultry dishes. It tastes amazing with chicken breast!

So, cranberry sauce for meat is ready and waiting for your positive assessment. There is no doubt that you will like it, because it combines sourness, tartness of berries, sweetness, as well as a subtle note of citrus - in a word, quickly add the recipe for cranberry sauce for meat to your collection and you won’t go wrong! See for yourself!

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Cranberry sauce with white wine for meat

Cranberry sauce with white wine is a savory addition to any meat dish. At the same time, the recipe itself is extremely simple. Step-by-step preparation does not take much time. Everything will be ready in just 15 minutes. In this version, dry white wine is used. But you can take another alcoholic drink, for example, red table wine, brandy, martini, berry or fruit liqueur, liqueur or rum. Focus on your taste and choose the products that you have on hand.

Ingredients:

• fresh cranberries – 150 g;
• dry white wine – 150 ml;
• bee honey – 4-5 tbsp. l.;
• fine salt – 1-2 pinches;
• ground ginger – 1-2 pinches.

Preparation:

1. Wash the berries and use fresh ones for the recipe. And if you have ice cream, thaw it at room temperature until soft. Or heat in a water bath. Mix with honey. Puree. You can use a regular pusher for this. Or use an immersion blender. It all depends on whether you want to make a sauce that is homogeneous in structure (puree) or with pieces of ungrated berries. To obtain a cream sauce after pureeing with a blender, rub the mixture through a fine iron sieve using a spatula or spoon.
2. Add ground ginger and a little salt. If you use fresh root instead of ground ginger, half a centimeter will do. Grind the peeled root through a grater and add to the saucepan with the berries. Stir. Now the mixture is more like a fruit drink or a preparation for compote, liquid in consistency.

1. Bring to a boil in a saucepan or any heavy-bottomed pan. To do this, turn on low heat on the stove or cook in a water bath.
2. Pour in the wine. Stir. Heat for a couple more minutes, stirring constantly with a spatula. The mixture needs to become thicker. A good option for white wine sauce would be chicken or turkey. Garnish the finished dish with fresh spicy herbs.

Simple cranberry sauce for meat

It doesn't take much time or effort to make a quick and easy cranberry sauce for meat. Cooking is more like cooking jam for five minutes, but much faster. A minimum set of products is used, only the most necessary. You can add any spices to your taste to this classic sauce recipe - ginger, nutmeg, barberry berries, ground pepper or something else.

Ingredients:

• cranberries – 200 g;
• boiled water – 120 ml;
• granulated sugar – 120 g;
• salt - a pinch.

Preparation:

1. Carefully sort fresh cranberries; if there are damaged or green ones, throw them away. Rinse the selected berries in a cup of cold water. Place on a thick towel or paper napkins. This will remove all the moisture; you don’t want the berry puree to be too liquid.
2. Place the berries in a saucepan or small saucepan. Add sugar. Let stand for a quarter of an hour. Add boiled cool water. Heat slightly over low heat, but not to a boil.

1. Press the mass with a masher or perforated spoon. You need to completely crush each berry.
2. Add fine salt. Stir. Bring to a boil over high heat. Be sure to stir so that the mixture does not burn. Boil until thick.

1. Place in a bowl or any gravy boat. Serve hot with any meat, poultry or game dish.

Cranberry-lingonberry sauce

Another option for quick cranberry sauce is with the addition of fresh lingonberries, ground spices and sweet butter. The cranberry and lingonberry meat sauce turns out a little sour due to the use of apple cider vinegar. To taste, vinegar can be replaced with fresh lemon juice, soy sauce or Worcestershire sauce.

Ingredients:

• lingonberries – 100 g;
• cranberries – 120 g;
• fine table salt – 0.5 tsp;
• butter – 1 tsp;
• ground star anise – 1-2 pinches;
• apple cider vinegar – 1 tsp;
• granulated sugar – 4-5 tbsp. l.

Preparation:

1. Sort through all the berries. If they contain a lot of different impurities (leaves, twigs), it is convenient to pour cold water over the berries. All sand and dirt will fall down. And the leaves will rise to the top. Remove any dirt from the top. Transfer the berries to another cup with clean water. Rinse the cranberries along with the lingonberries. After this, dry and place on paper towels for a couple of minutes. Pour into a thick-bottomed saucepan.
2. Add some sweet sand. Press the mass with a masher or puree with a submersible blender. You can now rub the berry mass through a sieve or do it a little later.

1. Add ground star anise and a little salt. Boil until low boiling. If you don't have ground star anise on hand, cinnamon or cloves will do. Use ground spices, otherwise the finished sauce will have to be strained through a sieve.
2. Add apple cider vinegar. You can use lemon or orange instead - squeeze the juice out of a quarter of a medium fruit. Be sure to first strain the liquid from the citrus pulp and seeds. Also add sweet cream or ghee to the sauce, it will make the taste of the mixture more delicate.

1. Stir. Cook, stirring, until the mixture becomes thick.
2. Transfer to a gravy boat or bowl. Serve for a meat or poultry dish. This way, each guest can add as much sauce to their plate as needed. Other multi-ingredient cranberry sauces are prepared in a similar way. All main ingredients are boiled and pureed together.

Sweet and sour cranberry sauce for duck

Cranberry sauce for duck is a successful way to win the hearts of all guests at any holiday. The result is the perfect combination of flavors or aromas. For hot poultry or game dishes, spices or herbs are usually used. Also here, the ingredients include a fresh sprig of thyme. If desired, you can replace it with rosemary or a couple of clove inflorescences.

Ingredients:

• fresh thyme – 1 sprig;
• butter – 1 tbsp. l.;
• cranberries – 200 g;
• sugar – 3-4 tbsp. l.;
• sweet paprika - to taste;
• lemon juice – 1 tbsp. l.;
• fine salt – 2-3 pinches.

Preparation:

1. First, take care of the berries. Rinse them and place them on a towel to dry.
2. In a saucepan, combine butter and a fresh sprig of thyme. Warm the food over low heat. You want the butter to melt and the thyme sprig to fry a little. After this, remove the thyme; it is no longer needed. The grass has already given the oil all its essential oils and spicy aromas. If you use dry herbs for cooking (Provençal, Caucasian herbs, or just one type - basil), lightly sauté them in oil first.
3. Pick the berries and throw them into the oil. Stir. Press into puree.

1. Add sugar, sweet paprika and salt. Choose spices to taste, you can use any ground pepper or something else. Pour freshly squeezed lemon juice over the mixture (strain it first). Stir with a spatula. Cook over low heat until thick, this will take literally 3-4 minutes. Remove from the stove, let the mixture cool directly in the saucepan.

1. Use to serve duck dishes. If there is a lot of sauce, it doesn’t matter. Place it in a clean and dry glass jar. Cover and store in the refrigerator or other cool place for up to one week.

Advice to the hostess

• If the sauce turns out runny, no problem. Stir a spoonful of flour or potato starch into 30-40 ml of boiled cold water. Pour into low simmering sauce while stirring. You will immediately see how the mass thickens, acquiring the required consistency.

The sweet and sour gravy for meat has been satisfying the tastes of gourmets around the world for several centuries. Try making cranberry sauce with natural honey, after which almost any familiar dish will become not just tasty, but festive and even solemn. You can prepare both the classic version of the sauce and “improved” versions with various seasonings and additives.

Tomato sauce, mayonnaise and other dressings can, of course, be purchased at the supermarket. But if the housewife wants to amaze her loved ones or guests with the unusual taste of familiar meat dishes, she should experiment and prepare honey-cranberry sauce herself.

The gravy is prepared from fresh or frozen cranberries and honey, so it has a sweet and sour taste and a pleasing burgundy hue. This sauce is served with meat, fish, vegetable and even confectionery dishes.

Cranberry dressing is especially popular in England and the USA. Americans prepare it for a traditional family celebration - Thanksgiving - and serve it with roasted turkey. But the sauce can also decorate other types of meat: chicken, lamb, pork. It is also used to prepare cutlets, schnitzels, meatballs and much more. Vegetarians also loved the sauce, adding it to pasta and vegetable dishes.

In addition to its excellent taste, the sauce has an impressive number of useful qualities. This is due to the main ingredients: honey is a vitamin-mineral complex, cranberries are known as a strong antioxidant and a real storehouse of vitamins.

These qualities allow the ingredients to be used to treat and prevent many diseases. In this case, we are more interested in the use of cranberries and honey in cooking. They are used in salads, baked goods, sorbets, ice cream and, of course, sauces. Recipes for savory sweet and sour dressings are presented below.

Read also: Christmas duck with honey baked in the oven

English sauce recipe

Cranberry sauce with honey can be prepared according to a traditional English recipe. To prepare it you need to stock up on the following ingredients:

• cranberries – 400 grams (freshly picked or defrosted);
• orange juice – half a glass;
• lemon juice - half a glass;
• honey - a glass (it is recommended to take not too aromatic varieties so as not to interrupt the taste of the main dish).

Place the berries in a bowl and pour boiling water over them. When the composition has cooled slightly, it is crushed to a puree using a blender or meat grinder. Then lemon juice, obtained by rubbing the fruit through a sieve, is poured into the cranberry puree.

Orange juice, obtained from fresh citrus fruits, is combined with honey. This liquid is added to the cranberry-lemon mixture and mixed thoroughly to obtain a homogeneous dressing. If the sauce will “decorate” the baked goods, then leave it as is. Pepper and salt are added to give a more refined taste.

Recipe for Cranberry Sauce with Honey and Garlic

Another variation of cranberry-honey sauce involves the use of garlic. Unlike the previous recipe, this one is intended only for meat or fish dishes.

To prepare the gravy you need:

• 350 grams of cranberries;
• half a glass of honey;
• 2 garlic cloves;
• 1/3 cup lemon juice;
• salt and ground black pepper.

Cranberries are ground to a puree. When using a frozen product, the berries are first defrosted. To get rid of the seeds, you need to strain the resulting cranberry juice through cheesecloth or a fine sieve. Melt honey in a steam bath and combine with lemon juice. Garlic cloves are thoroughly washed and crushed using a garlic press.

After preparing the main ingredients, mix the lemon-honey mixture, cranberry juice, and chopped garlic mass in one container. Then season the dressing with pepper and salt to taste. Aromatic and tangy, cranberry honey sauce can be used with any meat. The gravy is also served with cheese meatballs.

Read also: How to make sauerkraut with honey

The sauce made according to this recipe is best served chilled, in which case all the flavor nuances will be especially noticeable. The cook is advised to keep the gravy in the refrigerator for about 30 minutes before serving. Although some people prefer freshly prepared dressing at room temperature.

Recipe with onions

Honey-cranberry sauce with onions is another option for meat gravy, which will especially appeal to kebabs lovers. To prepare the product, you need to take:

• 500 grams of cranberries;
• medium sized onion;
• 2 tablespoons olive oil;
• 3 tablespoons honey;
• spices to taste (black pepper, cinnamon powder, etc.).

A pound of berries is thoroughly washed and placed in a saucepan. Onion chopped into small pieces is also poured in there. Then the mixture is poured with half a glass of water and placed on low heat for a quarter of an hour.

The soft mixture is kneaded and rubbed through a strainer. Pour olive oil into the resulting puree, add thick honey and add powdered seasonings to taste. Mix the mass well and put on the fire for half an hour. Store the finished sauce in the refrigerator for no longer than 10 days.

Cranberry-honey sauce with mustard

This gravy is very easy to prepare and has a very unusual and piquant taste. It goes well with salads and cold meats. To prepare the sauce, take:

• 80 grams of cranberries;
• a tablespoon of honey;
• 30 ml of tomato or cucumber brine;
• a tablespoon of olive oil;
• half a teaspoon of mustard;
• salt.

Place cranberries, honey, cucumber or tomato brine and oil in a deep container and beat thoroughly with a blender until a homogeneous puree is obtained. Then mustard is added to the preparation and the prepared gravy is salted.

Cranberry sauce with honey and mustard is prepared extremely quickly and simply, so experts advise making it immediately before serving with vegetable dishes or cold cuts. But this bright gravy is not suitable for hot beef or pork.

It is important to remember two basic rules. First, to make cranberry-honey sauce, you need to use dark red berries. If you take an unripe “northern beauty”, the resulting product will have a bitter taste.

It is not at all necessary to season all dishes with mayonnaise and ketchup; there are many recipes for simple sauces that are much tastier and healthier. So, cranberry sauce for meat is an excellent addition to a variety of dishes. It’s not difficult to prepare, and it doesn’t take much time to prepare.

To prepare a delicious sauce, you need to choose the right ingredients. Here are some helpful tips to help you make cranberry sauce:

• do not use unripe berries, the sauce will be very bitter;

• The cranberries must first be sorted, discarding all spoiled ones. Then you need to rinse the berries well and dry them on paper towels;

• the simplest version of the sauce is prepared without cooking; to prepare it, beat all the ingredients in a blender;

• if the recipe calls for cooking, then you need to use an enamel pan for cooking; you cannot cook in an aluminum pan;

• To thicken the sauce, it is recommended to use starch. It is not recommended to use flour;

• To give the sauce special flavor notes, you can add other berries and fruits, such as oranges. You can add spices, but you need to add them very little, tasting the sauce. In this case, there will be no overdosing with spices, since spices should not drown out the taste of spices;

• If you cannot get fresh cranberries, you can use frozen berries. But first you need to defrost the product;

• to give the sauce a uniform consistency, beat it with a blender and grind through a sieve;

• If necessary, you can store the finished sauce for 10-12 days in the refrigerator. To do this, pour the sauce into sterilized jars and cover them tightly with nylon lids.

Fun Facts: Canned cranberry sauce was first released in 1912.

Cranberry sauce for meat - a simple recipe

The simplest sauce recipe includes a minimum of ingredients.

• 150 gr. cranberries;
• 80 gr. Sahara;
• 75 ml water;
• 1.5 teaspoons starch.

You can use fresh or frozen cranberries for preparation. In the latter case, the cranberries need to be thawed.

We wash the berries and put them in a saucepan. Sprinkle the cranberries with sugar and place the dishes on low heat. With gradual heating, the berries will gradually burst and release juice.

Dissolve starch in half a glass of cold water. When the sugar is completely dissolved, pour the diluted starch into the sauce. After this, you need to keep the sauce on low heat for a couple more minutes. Cool the sauce, grind it through a sieve or punch it with an immersion blender.

This sauce is almost universal; it can be served with a variety of meat and poultry dishes.

• 150 gr. cranberries;
• 50 gr. lingonberries;
• 0.5 cups sugar;
• 1 orange;
• 0.5 lemon;
• 3 tablespoons of dry red wine.

First, let's prepare the caramel. Melt the sugar in a frying pan or saucepan with a thick bottom. Heat it until it turns golden. It is important not to overheat the sugar, otherwise the sauce will acquire an unpleasant bitter taste of burnt sugar.

Advice! The ratio of cranberries and lingonberries in this sauce can be changed, but it is important that the total number of berries is 200 grams.

First, wash the berries and let them dry. We remove the zest from the orange, squeeze the juice from the fruit itself and from half a lemon. Add berries to the pan with caramel and pour in the prepared juice, add wine.

When pouring cold liquids, the melted sugar may “seize” in a lump, do not be alarmed, continue cooking, the sugar will soon melt again. Add the zest to the sauce and cook at low boil for about fifteen minutes. If desired, the cooled sauce can be crushed using an immersion blender, or you can leave it in its original form. It's a matter of taste.

Sweet cranberry sauce with honey and white wine

Sweet cranberry sauce prepared with white wine will be a piquant addition to the meat dish. But the use of this particular drink is not important; you can replace white wine with red wine, add a martini, liqueur or homemade berry liqueur instead of wine.

• 150 gr. cranberries;
• 150 ml wine;
• 4-5 tablespoons of honey;
• 1-2 pinches of fine salt;
• 1-2 pinches of ground dry ginger.

If the berries are frozen, then take them out of the freezer in advance, rinse them and leave them on the table to thaw completely. Just wash fresh cranberries and let them dry.

Now the berries need to be turned into a puree; for this you can simply crush them using a puree masher, but it is better to grind them using a submersible blender. If you like your sauce uneven, then chopping this way will be enough. If you want to make a delicate cream sauce, then grind the crushed mass through a sieve.

Add ground ginger and a pinch of salt to the cranberry puree. Stir. If you don’t have dry ginger at home, but have fresh one, then it will be enough to take a piece of the root half a centimeter long. Peel the root and grate it on a fine grater. Add the resulting ginger puree to the berries and mix.